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Vegan Zucchini Muffins | Dietitian Debbie Dishes
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Vegan Zucchini Muffins

These vegan zucchini muffins are perfect for breakfast, pre-workout snacking, or whenever you need to satiate your hunger!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: Vegan
Servings: 12 muffins
Calories: 174kcal


  • 1 cup wheat flour
  • 1/2 cup white flour
  • 1 teaspoon baking soda
  • 2 tablespoons ground flax seed
  • 5 tablespoons warm water
  • 1 cup unsweetened soy milk
  • 1 teaspoon apple cider vinegar
  • 1/4 cup coconut oil melted
  • 1 teaspoon vanilla extract
  • 1/3 cup brown sugar
  • 1 cup shredded zucchini
  • 1/2 cup chopped walnuts
  • 1/3 cup chopped dried apricots


  • Preheat the oven to 350 degrees Fahrenheit.
  • Sift together the flours and baking soda together in a large mixing bowl.
  • Combine the flax and warm water in a small bowl and stir well with a fork. Set aside.
  • Combine the soy milk and vinegar together in another small bowl. Stir and set aside.
  • Melt the coconut oil by heating in the microwave for a few seconds and pour into the bowl with the flours.
  • Add the vanilla, brown sugar, milk mixture, and flax "egg". Stir everything together until batter forms. Stir in the walnuts, zucchini, and apricots.
  • Spray a muffin tin with cooking oil. Spoon the muffin mix equally into all 12 muffin cups.
  • Bake at 350 degrees for 25-30 minutes or until golden brown and toothpick inserted into the center of muffin comes out clean.


Serving: 1muffin | Calories: 174kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 102mg | Potassium: 150mg | Fiber: 2g | Sugar: 8g | Vitamin A: 194IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg